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If you aren't sauteeing your gnocchi in the first place then what the gently caress are you doing with your life.
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Aug 16, 2016 03:13
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I've never had gnocchi 
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Aug 16, 2016 04:30
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Aug 16, 2016 04:45
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Magikarpal Tunnel posted:If you aren't sauteeing your gnocchi in the first place then what the gently caress are you doing with your life. Good time to repost this video https://www.youtube.com/watch?v=UkXy12xVnRs
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Aug 16, 2016 05:04
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Admiral Joeslop posted:I've never had gnocchi You should try some. They are delicious and filling, if a bit time consuming to make.
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Aug 16, 2016 05:05
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I put a pinch of sugar in my tomato sauces for the flavour but yikes
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Aug 16, 2016 05:45
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Admiral Joeslop posted:I've never had gnocchi Neither have I. But my first impression is that they'd be chewy and kind of stick to your teeth. Can someone describe what the texture is actually like?
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Aug 16, 2016 06:21
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It's like a delicious cloud with a slightly crunchy exterior. I'd only ever eaten it at cheapo restaurants or boiled premade stuff and that was like eating glue. One Sunday my gf and I decided to try and make some and even our amateur attempt was delicious.
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Aug 16, 2016 06:26
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cohsae posted:It's like a delicious cloud with a slightly crunchy exterior. I've never had good gnocchi. How do I make it right?
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Aug 16, 2016 07:35
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You gotta admit, that is perfectly executed. 99% of similar attempts in this thread are a heap of wet stuff with too much sauce oozing out.
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Aug 16, 2016 08:42
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Somfin posted:I've never had good gnocchi. How do I make it right? I used this recipe and it's easy and turns out good gnocchi. The basic information is:
There's photos on the page I linked of how to roll the dough and cut / shape the gnocchi itself.
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Aug 16, 2016 08:48
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I used Ramsay's recipe, it has egg and ricotta although afaik potato and flour is the more hardcore way to do it. Might have to give it a try... Ramsay's is pretty similar overall although the potatoes are baked not boiled to keep them as dry as possible (maybe if you don't add egg a little moisture is good?). I think you want the dough to be just a little bit sticky by the time you're about to start rolling and cutting.
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Aug 16, 2016 10:58
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Going back to bacon in a tube, that can't keep safe for long can it? Will we see people try this and get sick?
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Aug 16, 2016 11:57
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cyberia posted:I used this recipe and it's easy and turns out good gnocchi. I skimmed the recipe, but I usually use semolina flour for density, since I found all-purpose flour to make them a little too fluffy for my tastes. If you don't have a board like they do in the recipe, I usually form them against the tines of a fork to create the ridges.
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Aug 16, 2016 14:03
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Aug 16, 2016 14:25
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I prefer my spaghetti without a side of DIABEETUS, thanks.
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Aug 16, 2016 15:02
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RandomPauI posted:Going back to bacon in a tube, that can't keep safe for long can it? Will we see people try this and get sick? i dunno, you can buy bacon jam and it is shelf stable (refrigerate after opening though) 
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Aug 16, 2016 15:18
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BraveUlysses posted:i dunno, you can buy bacon jam and it is shelf stable (refrigerate after opening though) I love those legalistic "No nitrates* (except the ones we added that we don't have to call nitrates for some reason)" labels. It's the dumbest labeling loophole
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Aug 16, 2016 15:26
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RareAcumen posted:Why is that meat full of teeth? To me they look like the cross section of Still horrifying.
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Aug 16, 2016 15:35
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Xen Tricks posted:I love those legalistic "No nitrates* (except the ones we added that we don't have to call nitrates for some reason)" labels. It's the dumbest labeling loophole Is it even a loophole? I think it's a thing for natural/nongmo idiots who don't really understand what they are trying to avoid in processed products
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Aug 16, 2016 15:51
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 BraveUlysses posted:Is it even a loophole? I think it's a thing for natural/nongmo idiots who don't really understand what they are trying to avoid in processed products It's a loophole in that it allows them to pretend to said idiots that the thing they are buying doesn't contain ***scary chemical of the day***, isn't it.
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Aug 16, 2016 15:59
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You look at your plate and your chicken's slowly rottin Into something that looks like cheese. So you say "That's it, I gotta leave this place! I don't care what these people think. I'm just sittin here makin myself nauseous with this ugly food that stinks"
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Aug 16, 2016 16:23
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BraveUlysses posted:Is it even a loophole? I think it's a thing for natural/nongmo idiots who don't really understand what they are trying to avoid in processed products The weirder/loopier hole thing is also calling it uncured after the addition of celery powder. I had thought uncured was supposed to be the real dogwhistle for the slightly more informed hippies and the addition of celery powder to something called noncured meat is kind of concerning from a labeling point of view.
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Aug 16, 2016 16:27
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cash crab posted:Man, I should open a Cash Crab restaurant. Hot dogs and hoagies and gnocchi, everything comes with a can of Coke. No substitutions. Would eat there. Speaking of which, let me apply for the tester position...
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Aug 16, 2016 16:39
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Not sure I want to taste fried anything if I decide to drink a pop. Mmm, oil and sugar.
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Aug 16, 2016 17:07
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SmokaDustbowl posted:You look at your plate and your chicken's slowly rottin Into something that looks like cheese. So you say "That's it, I gotta leave this place! I don't care what these people think. I'm just sittin here makin myself nauseous with this ugly food that stinks" I understand this reference 
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Aug 16, 2016 17:09
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Aug 16, 2016 17:13
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That's just two microwave pizzas stacked on top of each other. That's cheating.
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Aug 16, 2016 17:17
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Uncooked bread and.... diarrhea?
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Aug 16, 2016 17:39
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Yeah goulash is not pretty.
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Aug 16, 2016 17:41
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EorayMel posted:My flesh vitiates I think it's black (red?) pudding with whole barley in it. Yum
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Aug 16, 2016 17:48
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Pookah posted:I think it's black (red?) pudding with whole barley in it. Yum i think that's some sort of lunch meat with olives in it
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Aug 16, 2016 17:50
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BraveUlysses posted:i dunno, you can buy bacon jam and it is shelf stable (refrigerate after opening though) This is the worst poo poo I have ever put in my mouth. I didn't buy it and i didn't feel bad throwing it right the gently caress away after trying a little bit.
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Aug 16, 2016 17:55
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Hey look Korean Italian food
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Aug 16, 2016 18:02
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subpar anachronism posted:Not sure I want to taste fried anything if I decide to drink a pop. Mmm, oil and sugar. It actually smells and tastes like carbonated maple syrup. I got a case on clearance and made friends try it when they wanted a beverage before I gave them anything good. Only one person finished the can.
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Aug 16, 2016 18:34
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Is this what happens when you eat like 30 Snickers and drink 8 liters of Mtn Dew a day?
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Aug 16, 2016 21:00
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It probably wouldn't even taste that bad its just wildly unnecessary to add that much sugar. You need a teaspoon or maybe two at most.
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Aug 16, 2016 21:09
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Basebf555 posted:It probably wouldn't even taste that bad its just wildly unnecessary to add that much sugar. You need a teaspoon or maybe two at most. Man I dunno about you but I think roughly 2 cups of sugar where it don't belong wouldn't be the best tasting thing
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Aug 16, 2016 21:26
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Xen Tricks posted:Man I dunno about you but I think roughly 2 cups of sugar where it don't belong wouldn't be the best tasting thing That would probably be all you tasted. Like eating a thing of caramel and randomly getting the taste of the tomato sauce/a noodle (i would say garlic but anyone putting that much sugar in sauce deffo puts one tiny garlic clove in at max)
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Aug 16, 2016 21:37
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| # ? Apr 19, 2024 22:13 |
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''Cash Crab's Sad Snack Shack''
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Aug 16, 2016 21:38
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